It’s time to break bad, because this griddled mastermind is “the danger.” The massive club sandwich-burger hybrid comes packed with deviled eggs, turkey, bacon, fresh jalapeño, avocado, white American, pepperjack, pickles and bacon jam. The monstrosity is only available as a special on Thursday, May 28, so be sure to stop by either restaurant to get a taste ($15.75 for a half; $22.75 for a whole).

This sexy half-pounder starts off fresh with a big and greasy Black Angus patty made with beef ground on the daily. Things only get better when it gets stuffed inside a glistening scratchmade bun and topped with a yolky egg, chipotle aioli, drunken onions, cheddar, and thick-cut applewood bacon. Get it for $10.25 – but more importantly, get some more napkins.

Made with freshly ground choice chuck, brisket and short rib, Grafitti’s 'burgers steaks' are just as juicy as they are massive. The Imperial is a heart clogger stacked with baked mac and cheese, crispy pickles, fried onion strings, roasted poblano, bacon jam AND sweet brisket. Large and in charge and priced at $17.45, you’d probably be okay splitting this one. Especially because you also want a milkshake.

With the beef ground fresh every day – which gets packed inside seriously buttery and pretty much addicting housemade pretzel buns – you don’t want to miss these under-the-radar meat bombs. The Texas Burger starts with two (yes two!!!) half-pound patties for $10.99, but you can have a great time adding on things like housemade ancho mayo, grilled pineapple, bacon and swiss cheese. Just be sure to save room for the deep-fried Oreo sundae you're also going to house.

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Made with the guys over at Saint Arnold Brewery, this homegrown burger was crafted to pair perfectly with – you guessed it! – Saint Arnold’s brew. The hormone-free and antibiotic-free, 100 percent all natural angus beef patty gets flame-grilled before being smothered with guacamole, L + T, crispy fried jalapeños, smoky bacon and a fiery cholula ranch ($10). Trust us when we say you'll need a beer to wash it all down.

Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.